Chocolate Cream Filled Cupcakes
Cupcakes were originally baked in teacups, hence the name.
This is vegetarian recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Chocolate Cream Filled Cupcakes
Ingredients
Instructions
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Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
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In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
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In a large bowl, cream together the butter and granulated sugar until light and fluffy.
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Beat in the eggs, one at a time, then stir in the vanilla extract.
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Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients.
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Fill each cupcake liner about 2/3 full with the batter.
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Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cupcakes to cool completely.
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In a mixing bowl, whip the heavy cream and powdered sugar until stiff peaks form.
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Cut a small hole in the center of each cupcake and fill with the whipped cream.
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In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring until smooth.
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Drizzle the melted chocolate over the filled cupcakes.
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Allow the chocolate to set before serving.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 300kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 40g14%
- Sugars 30g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
